Preheat the oven to 180°C and grease an ovenproof dish of at least 1.5 litre (1500 ml) with butter.

If using a head of broccoli or cauliflower, cut the stem in the middle out and cut it into florets on a chopping board with a cook’s knife.

Rinse the broccoli in a colander in the basin.

Transfer the broccoli to a steamer and steam the broccoli for 5 to 7 minutes or until the broccoli is soft went pierced with a utility knife.

Remove the broccoli from the steamer and transfer it to the ovenproof dish. Set it aside.

Transfer the egg to a 1 liter measuring jug and set it aside. Do the same with the other eggs. Set the jug aside.

Measure the salt with a 2.5 ml measuring spoon and add it to the eggs.

Grind some pepper into the measuring jug with the eggs.

Use a chopping board and a cook’s knife and slice the spring onion thinly. Measure the spring onion with a 125 ml measuring cup and transfer it to the ovenproof dish.

Dice the slices of ham in 1 cm x 1 cm squares on a chopping board and a cook’s knife and transfer it to the ovenproof dish. Set the dish aside.

Sprinkle the cheese evenly over the broccoli in the dish.

Pour the egg mixture into the ovenproof dish. Just make sure the egg mixture covers the ingredients

Bake for about 20 minutes or until set, puffy and golden.

Serve as breakfast or as a light meal with salad.

Variation– Divide the mixture between the 12 holes of a greased muffin pan and bake for 10 to 15 minutes or until firm.– Omit the eggs and make a white sauce with the cream. Mix well and bake as per above.